- Serves 2-3
- Preparation Time 10MINS
- Cook Time 10MINS
1 tbsp vegetable oil
1 brown onion, finely chopped
4 cloves garlic, chopped
1 cup kimchi, finely chopped
1 tbsp korean red pepper flakes
1 litre Campbell’s Vegetable Stock
1 pkt (300g) enoki mushrooms
300g firm tofu, cubed
Green spring onions, sliced to serve
STEP 1 Heat oil in a medium saucepan over a medium heat. Add onion and garlic. Cook until soft. Add kimchi and red pepper. Cook for 1-2 mins.
STEP 2 Add Campbell’s stock– Vegetable to pot. Bring to boil. Add mushrooms and tofu. Stir until combined and mushrooms have wilted. Remove from heat.
STEP 3 Serve with green spring onions.